Effect of Argan oil, thyme, and rosemary on the drying process of Sardina Pilchardus fillets

Abstract

This work aims to study the drying kinetics of sardine fillets marinated with Argan oil, thyme, and rosemary at 70°C via the hybrid solar dryer. The static gravimetric method has been used to determine the sorption isotherms at 50, 60, and 70°C. Histamine content, TVBN, fatty acids, carbohydrates, and pH levels were analyzed as well. Finally, a statistical analysis of the results was accomplished using PCA. The sardine drying kinetics was accelerated with increasing air temperature in a synchronous manner. The optimal water activity for the conservation of sardines is aw = 0.32. The results obtained have led to an increase in the shelf life of sardine fillets marinated and dried on the basis of argan oil and thyme, unlike the product with argan oil, rosemary, and without marinade that will be destroyed in a few weeks. The findings results be explained by the antioxidant activity of thyme. Novelty impact statement The drying kinetics of sardine fillets was determined experimentally, as well as the characteristic drying curve. Determination of the optimum water activity for the conservation of sardines is aw = 0.32. The combination of marine products with argan oil and thyme provides the longest preservation period while also adding a new quality and taste dimension to sardine conservation.